Recipe and styling by Mari-Louis Guy&Callie Maritz.
The steakhouse staple. Slightly gaudy, but so delicious!
4-6 large onions( the brown-skinned type works best)
3 cups (750 ml) iced water (it must be very cold)
2 cups (280 g) cake flour
1 tsp (5 ml) baking powder
½ tsp (2.5 ml) salt
½ tsp (2.5 ml) cayenne pepper
½ tsp (2.5 ml) dried mixed Italian herbs
½ cup (125 ml) beer
½ cup (125 ml) milk
oil for deep-frying
1 cup French mayonnaise
1tbsp Horseradish sauce ( or more to taste)
Slice off the bottoms of the onions. Peel away the loose layers. Cut a ring around the top part (pointy bit) and peel the rest of the onion. You should now be left with a clean onion, but with the pointy bit intact. Cut the onion in a checkerboard pattern, making sure the cuts go almost to the end, but do not cut right through.
Soak the onions in the cold water until the wedges open into a bloom, about 20 minutes.
Sift together the flour, baking powder, salt and seasonings. Whisk together the eggs, beer and milk. Dip the onion all the way into the milk mixture, shake off excess milk and them dip into the flour mixture. Dip in the milk again and then back into the flour.
Heat the oil in a deep saucepan until very hot. Fry the onions for about 5 minutes, or until golden brown and cooked through. Drain on paper towels and serve with French mayo mixed with the horseradish sauce.
Hints: Place the flour mixture in a sealable plastic bag, drop in the onions, seal the bag and shake until the onions are evenly coated with flour.
To test if the oil is hot enough, drop in a piece of bread and, if it bubbles immediately, the oil is ready.